|Cooking oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Lean boneless pork||1 Pound, cut into 1/4 inch cubes|
|Fresh green beans/9 ounce package frozen cut green beans (thawed)||8 Ounce, finely chopped|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Canned hearts of palm/Two, 8 ounce cans water chestnuts, finely chopped||16 Ounce (1 Can)|
|Finely shredded cabbage||1 Cup (16 tbs)|
|Fresh bean sprouts||1 Cup (16 tbs)|
|Soy sauce||3 Tablespoon|
|Cooking oil||4 Tablespoon|
|Egg roll skins||12|
|Sweet soy sauce/Plum sauce||1⁄2 Cup (8 tbs)|
Preheat a wok or large skillet over high heat; add oil.
Stir fry onion and garlic in hot oil for 2 minutes.
Add pork; stir fry for 4 minutes more.
Add beans and celery to wok; stir fry for 3 minutes.
Add the hearts of palm, cabbage, and bean sprouts; stir-fry for 2 minutes more.
Remove from wok.
Combine the meat and vegetables; stir in the soy sauce.
Brush a little oil onto a large skillet.
Cook one egg roll skin, on one side only, about 1 minute or till light brown.
Turn out onto paper towels.
Repeat with remaining skins.
(Add more oil to skillet, as needed.) To assemble, place each egg roll skin unbrowned side up.
Using a slotted spoon, spoon about 1/3 cup filling onto each skin.
Roll up egg roll skins around filling.
Serving size: Complete recipe
Calories 3081 Calories from Fat 1402
% Daily Value*
Total Fat 157 g241.1%
Saturated Fat 35.5 g177.3%
Trans Fat 0 g
Cholesterol 281.6 mg93.9%
Sodium 7808.4 mg325.3%
Total Carbohydrates 290 g96.7%
Dietary Fiber 23.5 g93.9%
Sugars 149.9 g
Protein 133 g266.2%
Vitamin A 17.9% Vitamin C 159.1%
Calcium 29.9% Iron 94.7%
*Based on a 2000 Calorie diet